Place cooked filling in tart shells and cook in oven an additional 5 minutes. Remove from oven and cool on a wire rack before serving. Serve warm or at room temperature. Add a whipped topping for that something extra.

I have cut the sugar back to 1 cup to get a zingier taste. I like it either way!

I have also used 5 cups of cherries and 1 cup of Saskatoons or 1 cup chopped rhubarb.

Used this same recipe to make 2, 9-inch double-crust pies. I used frozen piecrusts and it worked great. The crusts take about 15-20 minutes to cook with the pre-cooked filling.